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Klepe
BOSNIAN RAVIOLI!
BOSNIA & HERZEGOVINA
Klepa is a traditional and national dish of Bosnia and Herzegovina, often referred to as Bosnian ravioli. It is a meat-filled dough, which resembles dumplings from eastern European and western Asian parts and Manti from Turkey from where Klepe probably arrived in Bosnia and Herzegovina and have then been adapted to local taste. Today this dish is mostly connected with Sarajevo, the capital of Bosnia and Herzegovina.
Klepe consists of a dough that is thicker and softer than classic pasta dough and a filling of raw ground beef meat and onions. They are boiled first, lightly sautéed in a pan, and at the end can be baked in the oven with sour cream, garlic and sweet paprika powder. For our version of this dish, we made a vegan dough without eggs and used DIY vegan ground beef (recipe) and vegan sour cream. Even though the process of making Klepe is not hard, it takes a lot of time to prepare this dish, which is why it is usually prepared for special occasions and holidays. But we assure you it is well worth the time invested because once you taste Klepe you won’t be able to stop eating it.
RECIPE FOR 4 SERVINGS
// hard, but I can do it // €€€
Preparation: 120 min // Cooking: 30 min // Total: 150 min
INGRIDIENTS
For the Dough:
250g all-purpose flour
1 tsp baking powder*
100 ml lukewarm water
1 Tbsp vegetable oil
1 tsp salt
For the Filling:
150g DIY or store-bought vegan ground beef**
1 tsp salt
1 tsp pepper
For the Sauces:
250ml vegan cream for cooking
5 garlic cloves, minced
1 tsp red paprika
1 Tbsp vegetable oil
salt and pepper to taste
- First make the dough, as it has to rest – in a larger bowl mix flour, baking powder and salt, and add oil and water.
- Knead the mixture by hand (or in a food processor) until the dough is firm; if it is too soft add more flour. Set aside to rest for at least half an hour.***
- When the dough has rested, transfer it to a lightly floured surface and roll it out about 1,5cm thick. Cut the rolled-out dough into 4×4 cm squares.
- Place a small amount of filling in the center of each square. Fold the sides over to form a triangle, squeeze out the air with your fingers and seal the ends with your fingertips and a fork. ****
- In a larger pot, boil the water with a bit of salt. Carefully add the pieces to the boiling water and cook it for about 6-7min or until they start floating on the surface.
- In the meantime prepare the sauces. For one sauce, heat a bit of oil in a larger pan, add garlic, vegan cream and salt, and sauté it for a few minutes. For the other sauce, heat oil in a smaller pan and add red paprika, and sauté for a few minutes.
- When Klepe are cooked, add it to the pan with the white sauce, mix it carefully and sauté it for a few minutes.
- Serve it while warm and pour the red sauce over it.
- Prijatno!
NOTE!
*The dough for traditional Klepe is made with eggs; we used baking powder as a substitute for an egg.
**In the traditional recipe for Klepe, meat is mixed with onions and garlic. As we were using homemade vegan ground beef, which already has onions and garlic powder in it, we didn’t add extra onions and garlic. If you are using store-bought vegan ground beef add one onion and one garlic to 150g of vegan meat.
*** You can also prepare the dough the night before and leave it in the fridge.
****As the dough is quite dry, sometimes the sides of the square don’t stick. To avoid this you can moisten the sides with a pastry brush.
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Keep it Vegan!
Thank you for taking your time and exploring our recipes! We hope that we have inspired you to try out some dishes.